Anneke Jans Chef Charlie Cicero is inspired by simple ingredients of exquisite quality. Our September feature “Leap of Faith” tells the whole story. Here, we offer the recipe for one Cicero’s specialties: Bangs Island mussels steamed in shallot sauce with a hint of cream then topped with apple wood smoked bacon and crumbled Great Hill blue cheese.

Anneke Jans Bangs Island Mussels

with Great Hill Bleu Cheese

1 lb. Bangs Island mussels, washed and de-bearded

1 c of white wine (preferably pinot grigio, not chardonnay)

2 slices of bacon, chopped

2 shallots, thinly sliced

3/4 c Great Hill Bleu cheese (reserve 1/4 cup for garnish)

1/2 c heavy cream

1 bunch chives, finely chopped

Cook bacon until crisp, add shallots. Cook until lightly caramelized. Add white wine. Reduce for 1 minute. Add cream and 1/2 c bleu cheese. Reduce for 1 minute. Add mussels. Cover. When mussels open, then plate. This should take 2-3 minutes. Garnish with remaining bleu cheese and chives.

Chef Cicero.

Server Ken paiva.

All photography Francois Gagne.